the three things i did to go from average homemade crust to this were:
high moisture, cold fermented dough - 65% moisture or above, combine and let rise in the fridge for at least two days, folding it every once in a while
“oven spring” - a ripping hot oven and bake surface are required to create spring and bubbles. turn up your home oven as hot as it will go (525-550F) and let the steel, stone or cast iron pan preheat until its burning hot metal. you will get a subpar result if the pan goes in room temperature
pre-bake the crust - NYC pizza ovens are 800-900 degrees, much hotter than a home oven. in a home oven, the amount of time required to fully cook the crust will burn the cheese. restaurant recipes have to be adapted for home tools. at home, shape your crust and add just the sauce, then bake for a few mins. THEN remove to add your cheese and toppings, before baking fully. otherwise you’ll either have undercooked crust or burned cheese every time
there’s a million ways to make pizza but this is what helped me.
https://www.youtube.com/watch?v=8qU7nRd9fiU is a good starting point for this style of pizza.
the three things i did to go from average homemade crust to this were:
there’s a million ways to make pizza but this is what helped me.